Tradition dictates that Sunday lunch is all about roast meat, potatoes, seasonal vegetables and gravy.
However, on the rare occasion, British weather gets as good as this, budding chefs might want to try something a little more summery.
While cooking a huge roast dinner might keep you cooped up inside the kitchen for hours, Jamie’s “cracking” beef burgers take just 40 minutes to cook – meaning more time outside to enjoy the rays.
Jamie Oliver’s “cracking” burger recipe – which he describes as “juicy” and “delicious” – is “not too tricky” to make, according to the star chef.
It’s also pretty low on ingredients, which means budding chefs won’t have to spend needless money on bits they won’t use again.
The burger recipe serves six people, so is the perfect crowd-pleaser for hungry guests on this summer’s day.
Jamie suggested: “Serve this really tasty, easy homemade burger recipe with your favourite toppings.”
Green chillies, bacon, grilled pineapple, guacamole and mushrooms are all great options.
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12 Jacob’s cream crackers
Eight sprigs of fresh flat-leaf parsley
500 g quality minced beef
Two heaped tablespoons Dijon mustard (optional)
One large free-range egg
One cos or round lettuce
Three ripe tomatoes
One red onion
Three to four gherkins
Six slices of Cheddar cheese (optional)
Six quality burger buns
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Wrap the crackers in a tea towel and smash until fine, breaking up any big bits with your hands. Tip them into a large bowl.
Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef.
Crack the egg into the bowl, then add a generous pinch of sea salt and black pepper.
Scrunch and mix everything up well with clean hands. Divide into six patties and mould each piece into a roundish shape, roughly 2cm thick.
Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed. Popping them in the fridge will help to firm them up.
Preheat a large griddle or frying pan for four minutes on high heat, then turn the heat down to medium.
Place the burgers on the griddle or into the pan, using a spatula to lightly press them down. The burger should be in full contact with the pan.
Cook them for three or four minutes on each side – depending on how you like your burgers. You may need to work in batches.
Wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, and slice the gherkins lengthways as finely as possible.
Place all the vegetable toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks. Your guests can add to their burgers as they please.
Once cooked, pop the burgers on a plate and carefully wipe the pan clean with a ball of kitchen paper.
Halve the burger buns and lightly toast them in the pan, then serve them up to your guests.
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